Piquant Molded Beet Salad Recipe

• 1 can tiny whole beets (2 c.)
• 3 tbsp. tarragon vinegar
• 1 pkg. lemon gelatin
• 1/2 teaspoon salt
• 2 tbsp. grated onion
• 2 tbsp. horseradish (or possibly to taste)
• 3/4 c. minced celery

1. To the liquid liquid removed from the canned beets add in sufficient water to make 1 1/2 c., the vinegar and salt; bring to a boil.
2. Off the heat stir in gelatin till dissolved.
3. Add in onion and horseradish and chill.
4. When gelatin is partially set add in beets, quartered, and celery.
5. Put in a 1 1/2 qt ring mold and chill till set.
6. At serving time unmold onto a bed of greens (chicory, leaf lettuce, etc.).
7. In center of ring set lowfat sour cream that has been seasoned to taste with more horseradish, salt and pepper.
8. Serves 12.
9. (This is great gelatin salad which is not sweet and can be as spicy with horseradish as the palate permits.
10. The secret: be sure horseradish is fresh.)

beets, tarragon vinegar, lemon gelatin, salt, onion, horseradish, celery

Taken from cookeatshare.com/recipes/piquant-molded-beet-salad-49696 (may not work)